I cheat to a point anymore. I used to have a giant smoker on wheels that I could cater to 500 folks. I still have the commercial smoker that is basically a stainless steel, insulated, temperature controlled box with racks. That happens to have a firebox in the bottom that does nothing more than slowy burn the wood. It also has a timer. You can set the temperature for what you want it to smoke at. It also has a holding function, that starts upon the completion of the time set and holds it until you turn it off.
Using the commercial unit, I never had to worry about losing moisture. I would even cap off the draft vent to a point to help hold the smoke/moisture in. With this unit, the ribs were impossible to pick up from one end and remove from the smoker. I had to use a long set of tongs that would allow me to grip the rack as a whole. I would then transport them into the cooler, or let them cool on separate trays before I could slice them, otherwise, they fell apart.
Here is a link to the company that sells the commercial model I have. The price used to be around $5,700 for my unit.
http://store.cookshack.com/p-121-sma...ven-sm160.aspx
They make some dandy home units. Their Spicy BBQ sauce mix is good (better than any commercial brand I've tried), and easy to make. Their rubs are good.
I don't believe in wrapping them in foil as it keeps the smoke from getting to them. It is possible to OVERSMOKE meat. Too much smoke flavor is bad, but, some folks will do it just to get the meat cooked. You can help the heat by using charcoal, but only charcoal that is not self starting. Some of the giant smokers that people use for competions have water pipes with atomizers for misting. They keep a tank for potable water next to the firebox, that way it gets heated. In a small home unit, a bowl of water under the meat helps and catches juices for adding to sauce, or making an auju with. I only use the commercial smoker when I am smoking for a Holiday for friends and family. I can smoke about 18 slabs of spare ribs, 3 briskets and a couple of pork butts all at once.
By themselves here are my temps and times.
Ribs- 3.5 hours @ 230 degrees
Briskets- 12 hours @ 180 degrees
Pork Butts- 12 hours @ 180 degrees
Whole Chickens- 3 hours @ 230 degrees
Let me know if you try the dipping/charbroiling trick and how you like it.